2 pounds venison, neck, breast, flank or shoulder
2 ounces seasoned flour
2 ounces port
Juice of 1/2 lemon
1/2 pint (1 cup) venison stock
Nutmeg
Thyme
Salt and freshly ground black pepper
6 ounces butter
1 1/4 pounds short crust or rough puff pastry
1 egg, beaten